Baking Class: Macaron

I have always loved desserts. Desserts to me is the main course. Over the past year, I have grown to love macarons. It all started with Audrey’s Concerto‘s macarons. Since then I had always wanted to learn to make my own batch. It’s expensive buying macarons in the city. Audrey’s Concerto sells the small ones for $1.75 and big ones for $2.50.

Small Macaron

Big Macaron

After some research, I came across Sur La Table which offers a macaron making class called, Vive Le Macaron for $69. They don’t offer this class often and I immediately signed up for it.

Sur La Table Sign


Sur La Table had a spacious kitchen for their cooking class and we all worked in groups of 3 or 4. I worked with a couple, Alisa and Brian.


The first batch of macaron we were making were Strawberry with Champagne Buttercream. The almond flour, powered sugar and strawberry powder was already mixed by a food processor into a fine powder form. We went ahead to make the french meringue (Room temperature egg whites being whipped with a high percentage of sugar).

Meringue Step w:o Food Coloring Pefect Peak

We wanted the meringue to be stiff, firm, and have a glossy peaked form.

Meringue Step w: Food Coloring

We then added the food coloring and whisked it a little more to create the perfect peak!

Now for the macaronnage process! (It’s the process of folding the almond flour mixture with the meringue.)

Strawberry Meringue

Wah la! That was the macaronnage process. It was suppose to be a little less liquid looking and more dense. We over did it a little.

Now to put all of the macaronner (what we call the final batter) into a piping bag.

Into Piping Bag

After we did that, we were ready to pipe our first batch!

Chef Demo

This is chef/instructor, Katie Rosenhouse giving us a demonstration on the correct way to pipe the macaron shell.

I however didn’t quite do it correctly at first….

Brian Piping 01 Donna Piping 02

You see how Chef Rosenhouse and Brian was piping it straight and I was piping it at an angle. It’s not the best way to pipe. I corrected myself afterward. After this batch was placed into the oven, we started working on our next batch right away.

Strawberry Macaron

After 10 to 15 min in the oven, the first batch is complete! Some big and some small. It’s always 2 shades lighter then the macaronner.

The second batch of macaron we made was the Mint Macaron with Dark Chocolate Ganache. We repeat the whole process all over again with almost the exact same ingredients. Only difference was green food coloring and peppermint extract was added to make the meringue.

Mint Meringue to Macaronnage

After the macaronner was done, we started piping again. My favorite part was the piping.

Brian Piping for Mint Macaron Donna Piping for Mint Macaron

Mint with Cocoa Powder

After adding cocoa powder to it, it’s ready to go into the oven! We’re also ready to make the buttercream for the Strawberry and Bacon Macarons.


We made two batches of buttercream. One of the buttercream was mix with champagne and the other was with maple for the Bacon Macarons. The buttercream was super sweet. When I try to make my own batch at home, I will try to make it less sweeter.

Chocolate Ganache 02 Chocolate Ganache 01

Chef Rosenhouse then proceed to help us make the Chocolate Ganache with 77% Dark Chocolate which will the filling for the Mint Macaron.

Meringue for Bacon Macaron Meringue for Bacon Macaron 02

We repeat the whole process of making the Meringue again for the Bacon Macarons.

Brian and Alisa

I had to add this sweet picture of Brian and Alisa together. They look so cute together! Wish my boyfriend would surprise me with a class like this. It was actually Brian’s idea to take the macaron making class together. Alisa didn’t know anything about it till she got there! So sweet!

Bacaon Marcarons Piping

Bacon Macaron Ready To Go In Oven

After piping it, we added pieces of bacon on top of half the batch. The bacon leaves a great aftertaste in your mouth. Breathtaking!

When all the batches were done and cooled we added the buttercreams and chocolate ganache to create the fillings for the macarons! 3 batches of macarons in 2.5 hrs. If we were to prepare all the ingredients it would had taken a lot longer.

All The Macarons Bacon Macaron

End result! Could had piped it better though…

Strawberry and Champagne Buttercream

My Macarons

Here’s a closer looks at them… We splited them 3 way, these were the little ones I were taking home! During the making process, we did plenty of in between tasting. I love the Mint Chocolate ones!

Macaron and I

Final picture of me with my macarons!!! Great class, atmosphere, and instructor. Class Rating: A+


4 Comments (+add yours?)

  1. Mike P
    Aug 04, 2013 @ 22:21:39



  2. tiny firecracker
    Aug 05, 2013 @ 16:17:06

    they look divineeee!! 🙂 yummyy


  3. jessthetics
    Aug 16, 2013 @ 17:22:51

    This was really fun to read, my experimenting with macaroons has not always gone to plan. Yours look delicious! xx


  4. FoodCriticsNYC
    Dec 15, 2013 @ 18:28:09

    Thank you for the free samples! They were delicious! It’s strange because not too long ago my cousin told me about “macarons” and all of a sudden, they started getting really popular really quickly!


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